Oatmeal Scones

Recipe from

Recipe Time

Prep: 10 Minutes
Bake: 21 Minutes

Nutritional Information

Calories 232
Caloriesfromfat 21 %
Fat 5.6 g
Satfat 1.9 g
Monofat 2.3 g
Polyfat 0.9 g
Protein 5.7 g
Carbohydrate 40.5 g
Fiber 1.7 g
Cholesterol 34 mg
Iron 1.9 mg
Sodium 327 mg
Calcium 110 mg

Ingredients

3/4 cup uncooked quick-cooking oats
1/3 cup sugar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter, cut up
2/3 cup fat-free buttermilk
1 large egg
Vegetable cooking spray
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/2 tablespoons fat-free buttermilk
2 tablespoons chopped pecans, toasted

Preparation

1. Bake oats in a 15- x 10-inch jelly-roll pan at 400° for 6 minutes or until lightly browned. Cool.

2. Combine oats and next 5 ingredients.

3. Cut butter into oats mixture with a pastry blender or fork until crumbly. Stir together 2/3 cup buttermilk and egg. Add to flour mixture, stirring just until dry ingredients are moistened and dough forms.

4. Turn dough out onto a jelly-roll pan coated with cooking spray. Shape dough into a 7 1/2-inch circle.

5. Combine 3 Tbsp. sugar and 1/2 tsp. cinnamon. Brush dough with 1 1/2 Tbsp. buttermilk. Sprinkle with sugar mixture and pecans.

6. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cut into 8 wedges; serve immediately.

Note:

Florine Bruns, Fredericksburg, Texas,

August 2006
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